GAPS /Paleo Fried 'Rice'

Serves 4

You’ll Need:

2 Tbsp tallow or coconut oil

4 cups (1kg) riced cauliflower (can mix broccoli too)

2 carrots finely chopped

1 red capsicum, finely choppped

1 rasher quality Bacon, finely diced

2 cloves garlic, crushed

2cm piece ginger, peeled and grated

1 cup leftover roast chicken, shredded

or 400g peeled, cooked prawns

2 Tbsp Coconut aminos (or use mushroom soy as below)

1/2 C frozen peas

Optional: 2 eggs

Optional: fresh coriander to serve

Method:

1. If using the eggs: grease a large wok with tallow or coconut oil. Use a fork to whisk the eggs in a small bowl then pour into the hot wok, using the handle, turn the wok and spread the egg across the surface. Once the egg is cooked like a thin pancake, slide it onto a plate, roll it up and then slice thinly. Set aside.

2. Warm the oil in a large wok and sauté the bacon until crispy. Add the carrots and capsicum and stir until starting to caramelise.

3. Add the garlic and ginger, stirring until fragrant.

4. Add the cooked chicken or prawns, cauliflower rice, coconut aminos and peas, stirring for about 5 minutes or until warmed through. Add the egg, if using, and serve.

Egg Free and AIP: Swap the red capsicum for mushrooms and don’t use eggs

Coconut free: make a 'mushroom soy' instead of the coconut aminos. 10g dried shitake or porcini mushrooms soaked in 1/4 cup boiling water. Add the rehydrated mushrooms and the liquid in as your sauce. Add 1/2 tsp - 1 tsp quality salt to the finished dish, or to taste